Tuesday, August 30, 2011

Top-5 Tuesday: Recipes

As you all know, I LOVE to try new recipes. In fact, Darby jokes that he can't get too attached to any recipe I make because I'll probably never make it again. :) However, I do have a few "tried-and-true" recipes that I go back to over and over. The common denominator (except for the red velvet cake) is that they are all quick and easy (and taste great, of course!). So, here are my current 5 favorite recipes:

Sprinkle yeast over water. Let stand 5 mins. and stir gently. In mixer, blend yeast, cottage cheese, sugar, salt, and egg. Add flour, 1/2 c. at a time, until stiff dough forms. (I use the dough hook on my KitchenAid mixer, and I only mix until the dough pulls away from the bottom of the bowl. I'm sure you could knead by hand as well.) Cover dough and let rise 1 hour (mine never rises very much, but it always turns out fine). Press down dough and mix in cheddar cheese with your hands. Transfer to greased 1-1/2 quart round casserole dish. Bake about 40-50 minutes at 350 (until golden brown on top). Brush with melted butter.

4. Big, Soft Chocolate Chip CookiesYou can make these cookies smaller, but they're not nearly as soft and good. If you do make them smaller, be sure to reduce the baking time.

Mix together dry ingredients and set aside. Beat butter and brown sugar until well combined. Beat in eggs and vanilla. Add dry ingredients and mix just until combined. Stir in chocolate chips. Spoon dough by 1/4 cupfuls onto baking sheets. (Make sure to leave 2-3 inches between cookies. They will be very big!) Bake 15-18 mins. at 325.

5. Red Velvet Cake with Cream Cheese Frosting This cake is a little fussy but so worth it. I've switched to using cake mixes for almost all cakes, but I still do this one from scratch. Note that the original recipe calls for 3 oz. red food coloring. That is A LOT. I use just 1 oz., and it's plenty red. Also, I make my cream cheese frosting a little differently. I like it really tangy, so I start with 16 oz. cream cheese and 1 stick butter. Then, I just add powdered sugar and vanilla until it tastes right. I don't like it to be super sweet. Whatever you do, do NOT overbake this cake. Check it early and often.

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About Me

I'm a displaced Texan in Illinois for graduate school. I use this little blog to write about what I'm reading, my various self-improvement projects, my wonderful husband, and random life updates. Thanks for stopping by!